Traditional chicken soup holds a special place in Jewish cuisine, often referred to as "Jewish penicillin" for its comforting and nourishing qualities. This simple yet flavorful dish has been passed down through generations, with each family adding its own subtle variations. Made with basic ingredients like chicken, onions, carrots, and herbs, it is a staple at holiday meals and Shabbat tables.
Making Traditional Chicken Soup:
1. Ingredients
1 whole chicken (about 3-4 pounds), 2 large carrots (peeled and chopped), 2 celery stalks (chopped), 1 large onion (peeled and quartered), 3 cloves garlic (minced), 1 parsnip (peeled and chopped, optional), 1 bunch fresh dill (tied with kitchen twine), 1 bunch fresh parsley (tied with kitchen twine), 8 cups water, 1 tablespoon salt (or to taste), 1 teaspoon black pepper (or to taste), 2 bay leaves
2. Prepare the Chicken
Rinse the whole chicken under cold water and pat dry with paper towels. Remove any excess fat or giblets from the cavity. If desired, you can cut the chicken into smaller pieces for easier handling, but leaving it whole is traditional.
3. Combine Ingredients in Pot
Place the chicken in a large stockpot. Add the chopped carrots, celery, onion, garlic, and parsnip (if using). Add the tied bunches of dill and parsley, bay leaves, salt, and black pepper. Pour in the water, ensuring the chicken is fully submerged.
4. Bring to a Boil
Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface with a slotted spoon.
5. Simmer the Soup
Cover the pot partially and let the soup simmer gently for about 2-3 hours. The longer it simmers, the richer the flavor will be. Stir occasionally and continue to skim off any foam as needed.
6. Remove Chicken and Herbs
After simmering, carefully remove the chicken from the pot and place it on a cutting board. Discard the tied herb bundles and bay leaves. Let the chicken cool slightly before handling.
7. Strain the Soup (Optional)
For a clearer broth, strain the soup through a fine-mesh sieve or cheesecloth into another pot or large bowl. Discard the cooked vegetables or save them for another use if desired.
8. Shred the Chicken
Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and return it to the soup for added texture and flavor.
9. Adjust Seasoning
Taste the soup and adjust the seasoning with additional salt and pepper if needed. You can also add fresh chopped dill or parsley for extra freshness.
10. Serve
Ladle the hot soup into bowls and serve with matzo balls, noodles, or crusty bread if desired. Enjoy your Traditional Chicken Soup!
Traditions and Heritage of Traditional Chicken Soup
Traditional Chicken Soup
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Few dishes bring as much comfort and warmth as a bowl of homemade chicken soup. Known for its nourishing properties, this classic recipe has been a go-to remedy for colds, chilly days, and soul-soothing meals for generations. Slow-cooked with tender chicken, hearty vegetables, and fragrant herbs, this soup is rich in flavor yet simple to prepare. Whether served as a light meal or alongside fresh bread, this timeless dish is sure to become a favorite in your home.
Classic Homemade Chicken Soup
Warm, comforting, and nourishing, Chicken Soup is the ultimate feel-good meal. Whether you’re battling a cold or just craving a hearty, homemade dish, this recipe delivers a rich, flavorful broth with tender chicken, vegetables, and herbs. Slow-cooked to perfection, it’s a timeless favorite that fills your home with warmth. Serve it with fresh bread or crackers for the perfect cozy meal.
For the Broth:
- 1 whole chicken (about 3-4 lbs, cut into pieces)
- 10 cups water
- 1 onion (quartered)
- 3 garlic cloves (smashed)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
- 1 teaspoon dried parsley
For the Soup:
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup egg noodles (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley (chopped)
- Prepare the Broth: In a large pot, combine the chicken, water, onion, garlic, carrots, celery, bay leaf, salt, pepper, thyme, and parsley. Bring to a boil over medium-high heat.
- Simmer: Reduce heat to low and let it simmer for about 1.5 to 2 hours, skimming off any foam that rises to the top.
- Strain the Broth: Remove the chicken and strain the broth to discard solids. Return the broth to the pot.
- Shred the Chicken: Allow the chicken to cool slightly, then shred it into bite-sized pieces, discarding bones and skin.
- Add Fresh Vegetables: Add sliced carrots and celery to the broth. Simmer for another 15 minutes until tender.
- Add Noodles (Optional): If using noodles, add them and cook according to package instructions.
- Return the Chicken: Stir in the shredded chicken, season with additional salt and pepper if needed, and simmer for another 5 minutes.
- Garnish & Serve: Stir in fresh parsley, then serve hot with your favorite bread or crackers.
For a richer broth, add a chicken bouillon cube or use homemade stock instead of water.
You can use leftover rotisserie chicken for a quicker version.
Store leftovers in the refrigerator for up to 4 days or freeze for later use.
Frequently Asked Questions
What is traditional Jewish chicken soup?
Traditional Jewish chicken soup, often called 'Jewish penicillin,' is a clear broth made by simmering chicken, vegetables like carrots, celery, and onions, and often includes herbs like dill or parsley. It's a staple in Jewish cuisine, especially for Shabbat and holidays.
Why do people put matzo balls in chicken soup?
Matzo balls are a traditional addition to Jewish chicken soup, especially during Passover. They are made from matzo meal and provide a hearty, dumpling-like texture. The combination is iconic in Ashkenazi Jewish cuisine and is often served at holidays and family gatherings.
How long should you simmer chicken soup for the best flavor?
For the best flavor, simmer traditional chicken soup for at least 2-3 hours, though some recipes recommend up to 4-6 hours for a richer broth. Slow simmering helps extract maximum flavor from the chicken bones and vegetables.
Can you make Jewish chicken soup without chicken feet?
Yes, you can make Jewish chicken soup without chicken feet. While some traditional recipes use chicken feet for extra gelatin and richness, the soup will still be delicious with just chicken pieces (like wings, backs, or a whole chicken).
What makes Jewish chicken soup different from regular chicken soup?
Jewish chicken soup often emphasizes long simmering for a deeply flavored, clear broth and typically includes classic additions like dill, parsnips, or matzo balls. It also holds cultural significance in Jewish traditions, frequently served for comfort, holidays, and healing.
This chicken soup tasted exactly like my Mom’s! Brought back memories.